Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Keto Strawberry Lemon


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free

Description

These Keto Strawberry Lemon Muffins are the perfect healthy breakfast, dessert or even snack option. Each muffin only has 5 NET carbs and are also Keto, Paleo, Gluten and Dairy Free. 


Ingredients

Dry Ingredients:
2 3/4 cups almond flour
1/2 cup granulated monk fruit*
2 teaspoons baking powder
pinch of salt

Wet Ingredients:
3 large eggs
1 teaspoon vanilla extract
2 tablespoon lemon juice
1 cup chopped strawberries
3 tablespoon ghee, melted
1/4 cup coconut milk

Glaze:
3/4 cup powdered swerve*
1 tablespoon lemon juice
1/2 lemon, zested
1 tabelspoon coconut milk
1/4 teaspoon vanilla extract


Instructions

  1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the dry ingredients.  In a large bowl, whisk together the wet ingredients.
  3. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
    once combined, carefully fold in the strawberries. Spoon the batter evenly into the paper liners.
  4. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
  5. Meanwhile, add all of the glaze ingredients to a bowl and mix together with a spoon. If you want the glaze a little thicker, simply add another tablepsoon or so of the powdered sweetener.
  6. Transfer the glaze to the fridge for 5-10 minutes and allow to cool. As the glaze cools, it will begin to thicken.
  7. Drizzle each muffin with the glaze and lemon zest before serving. If leftovers, store in an airtight container. Will last up to 1 week.

Notes

  • If you need a clean baking powder use 1/2 teaspoon baking soda and 1 1/2 teaspoon cream of tarter in place. 
  • Feel free to sub any granulated keto sweetener of choice for the monk fruit. If you are not worried about it being keto, you can also sub coconut sugar. 
  • Feel free to sub any keto powedered sugar for the Powdered Swerve
  • Last up to 4 days: Cool the muffins completely before storing. Line an airtight container with paper towels and place the muffins on top in a single layer. Seal with an airtight lid. If the paper towels become damp, replace them every few days. Muffins will last up to four days stored this way.
  • Freeze: If you can’t eat them all in once setting, no worries, you can even through them in the freezer in a freezer proof container for up to 3 months. Simply thaw and enjoy!
  • Category: Dessert/Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 206
  • Sugar: 1
  • Sodium: 214
  • Fat: 9
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 54

Keywords: Keto Muffins, Lemon Strawberry Muffins, Keto Desserts, Paleo, Dairy Free, Muffins